Squash samosas

Yield: 24 samosas

Measure Ingredient
½ cup All-purpose flour
½ cup Wholewheat flour
2 eaches Jalapeno chiles, seeded & coarsely chopped
¼ teaspoon Salt
½ cup Oil
Water, as necessary
2½ cup Winter squash, cooked & pureed
2 teaspoons Oil
½ teaspoon Nutmeg
½ teaspoon White pepper
2 eaches Jalapeno chiles, minced
Salt, to taste
⅓ cup Coconut, shredded



PASTRY: Combine all dry ingredients in a bowl. Add oil & slowly drizzle in water until the dough forms a ball. Knead until very soft & pliable. Wrap in a damp towel & let rest for 2 hours or so.

FILLING: Heat oil in a skillet, add the pureed squash & saute, stirring frequently, for 15 minutes. Stir in the remaining ingredients. REmove from heat & let cool.

TO ASSEMBLE: Divide dough into 12 equal balls. Roll each ball into a circle, very thinly, & slice in half. Keep covered with a damp towel until ready to use, otherwise the pastry will dry out too much & you will not be able to use it. Place a portion of filling on one half of the semi-circle. Dampen the edges with some water & seal. Set each samosa aside until ready to cook.

TO COOK: Either, preheat the oven to 350F, place samosas on an ungreased cookie sheet & bake for 20 minutes. Or, deep-fry for 7 minutes or until browned. Drain on paper towels & serve immediately with good chutnies. Or let go cold & freeze. Reheat in a 350F oven.

NOTE: Baked samosas have a harder & more crunchy pastry. Deep-fried & I find that they retain too much fat. Try whichever way you find you prefer.

Recipe by Mark Satterly

Submitted By MARK SATTERLY On 06-14-95

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